Corn Waffles With Berries And Thyme Syrup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Chicago | 4 | Servings | |
INGREDIENTS
| 2 | L | |
| 2 | Eggs | |
| 1/2 | c | Sugar |
| 6 | T | Melted butter |
| 1/2 | c | Water |
| Or vegetable oil | ||
| 8 | Sprigs fresh thyme | |
| 2 | c | Buttermilk, waffles- |
| 2 | c | All-purpose flour |
| Serving- | ||
| 2 | T | Brown sugar |
| 2 | c | Assorted fresh berries |
| 2 | t | Baking powder |
| I.e. sliced strawberries | ||
| 1 | t | Baking soda |
| Black and red raspberries | ||
| 1 | t | Ground ginger |
| Blackberries, blueberries | ||
| 1 | t | Cinnamon |
| 1/4 | c | Blanched fresh corn kernels |
| 1/4 | t | Salt |
| Fresh thyme sprigs | ||
| Garnish | ||
| 1 | t | Minced fresh thyme leaves |
INSTRUCTIONS
For thyme syrup, mix water and sugar in small non-aluminum saucepan. Heat to boil, stirring until sugar dissolves. Cover and simmer 2 minutes. Uncover and boil just to thicken slightly, about 3 minutes. Remove from heat; add thyme sprigs. Let seep overnight, then strain. 2. For waffles, sift together flour, brown sugar, baking powder, baking soda, ginger, cinnamon and salt into a large bowl. Stir in thyme. Mix buttermilk, butter and eggs in small bowl. Stir into flour mixture; whisk just to remove lumps. Do not overmix. Let batter stand for 30 minutes. 3. Heat a waffle iron according to manufacturer's directions. Fold corn into batter. Cook waffles as directed. 4. To serve, mix berries, corn kernels and 3 tablespoons of the thyme syrup in a bowl. Serve berry mixture with on top of waffles and drizzle with more thyme syrup. Garnish with thyme. "Corn is a popular staple for desserts in Southeast Asia," says Andrew Marc Rothschild, chef-owner of The Marc, a new restaurant in Chicago's River North area. Recipe By : From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 655
Calories From Fat: 243
Total Fat: 27.6g
Cholesterol: 138.8mg
Sodium: 772.4mg
Potassium: 207.3mg
Carbohydrates: 93.8g
Fiber: 4.3g
Sugar: 39.5g
Protein: 10.7g